At Christmas time in our bakery in Scotland this was our crazy busy season making mincemeat pies.
Today I was only making 12. This is one of the best pastry recipes I’ve ever used. Doesn’t stick to tins, easy to handle, dead easy to make. If you leave some buttery chunks, it looks a bit like puff pastry without the hassle. 1hr 15mins from start to finish, and half an hour of that is drinking wine.
What you need….
225g butter, cubed
260g (organic) plain flour
tablespoon brown sugar
half teaspoon salt
120g crème fraîche or sour cream
Crumble butter and flour (with added sugar and salt) together until it looks like chunky breadcrumbs. Add crème fraîche, mix with hands until dough is formed. Do not overhandle.
Wrap in cling film, put in fridge for half and hour and have a glass of wine. Remove, flour a flat surface and roll out dough with a rolling pin or whatever you have. Cut rounds to fit base of tins and smaller rounds for lids.
Grease tin with butter. Add base, add filling, add lid, add milk glaze. Sprinkle with sugar if you want and pierce lid.
Put in 190 deg C preheated oven for about 25 minutes. Cool before decorating with icing sugar.
***Leave out the sugar and the same pastry is great for a chicken or steak and kidney pie.***